DE69824976T2 - LOW-TASTE COCOA, METHOD FOR THE PRODUCTION AND USE THEREOF - Google Patents

Abstract

The invention relates to a novel low-flavor cocoa, a method for its production and a use thereof. The novel low-flavor cocoa is obtainable from unfermented cocoa beans by a two step process. In the first step the unfermented beans are treated to destroy the cellular and subcellular structures and then in a second step they are subjected to an oxidation treatment. This method suppresses the formation of flavor and hence low-flavor cocoa is obtained which is e.g. useful as substitute for cocoa butter in the manufacture of chocolate and for the compensation of variations in the flavor intensity of untreated cocoa.

Description

The The present invention relates to a new tasteless Cocoa, a process for making the same and one Use of the same.

cocoa is one of the most important ingredients, if not the most important Ingredients, in the production of a variety of cocoa products, for example different types of chocolate. Cocoa mass is through Grinding cocoa nibs produced. Cocoa nibs are ingredients the seeds of the cocoa tree Theobroma cacalo L. Cocoa seeds are cocoa beans with the surrounding flesh. The cocoa beans consist of the cocoa nibs and a shell, that surrounds this.

The Cocoa mass consists on the one hand of fat-like components, the so-called cocoa butter, and on the other hand from non-fatty Ingredients that are called cocoa powder in the following.

The Cocoa butter on the one hand and cocoa powder on the other have for production different functions and meaning of cocoa products. The Cocoa butter, which like other fats also consists essentially of triglycerides exists is for the fat content of the cocoa product is crucial. The fat content, the for certain cocoa products are often even regulated by law, inter alia the consistency of the corresponding cocoa product. In chocolate for example, the fat content and the melting range of the fat are for a sensory Perception during of consumption and are therefore important for the quality of chocolate relevant. The cocoa butter has no significant flavor Influence, d. H. on the overall impression of aroma and taste since the butter itself has no distinct aroma.

The non-fatty components of cocoa nibs, d. H. the cocoa powder, are against the aroma of cocoa products is essential.

It is the predominant view (see Belitz, Grosch, textbook of Food chemistry, 4th edition, published by Springerverlag, Berlin-Heidelberg-New York, 1992, p. 874, and Fincke, Handbook of Cocoa Products, 2. Edition, Springerverlag, Berlin-Heidelberg-New York, 1965, p. 321 et seq.) that the Most of the aroma compounds in cocoa are produced from so-called aroma precursors become. These flavor precursors are made from non-aroma components of the unfermented cocoa beans produced by enzymatic reactions during the fermentation. So fermentation is for the aroma development of particular importance. During further treatment of cocoa, e.g. B. drying, roasting and conching, suffer the precursors and flavor compounds at least partially further quantitative and / or qualitative changes.

In Many attempts have been made in the past to intensify the cocoa flavor and reduce foreign aroma and taste notes by the cocoa nibs, Cocoa beans and cocoa seeds were treated. In this regard for example WO 97-33484, EP-A-755632, EP-A-749694, EP-A-614613 and EP-A-442421 attention should be paid.

The Off-flavor notes are particularly disturbing concentrations of astringent and bitter notes. As for astringency, it is believed that she due to mono-, di- and oligomeric polyhydroxyphenols, which are in the nibs are present.

The Polyhydroxyphenols can dependent on pH with or without enzymatic support in an aqueous medium be oxidized in the presence of oxygen. With slightly acidic to neutral pH, the oxidation is enzymatic, whereas the oxidation in an alkaline environment also quite quickly in the presence of oxygen runs without enzymes. The polymeric oxidation products of the polyhydroxyphenols are fewer astringent, causing a decrease in astringency through Allows oxidation becomes.

In earlier Efforts to intensify the cocoa flavor, it was beneficial that a acidification while the course of normal fermentation of the cocoa nibs of aroma precursors favored. While a subsequent one Deacidification and aeration, especially during the subsequent drying, the astringency was determined by enzymatic browning (Oxidation of the polyhydroxyphenols and polymerization of the oxidation products) reduced. In other words, previous efforts were so far successful than she for the formation of aroma precursors and reducing astringency in the normal course of fermentation and drying beneficial were.

Regarding the bitter taste notes, it is known that theobromine has a bitter taste and that it can form complexes with diketopiperazines, which cause the typical bitter note of cocoa. Bitterness is exacerbated by roasting. Control of the bitter taste was therefore only successful to a limited extent.

In Attempts at the prior art that focus on intensification of the cocoa flavor, it was therefore possible to use cocoa with an enhanced cocoa flavor and produce reduced astringency. The bitter flavors could not be checked with particular accuracy become. This development was for such cocoa products advantageous for which an intense aroma was important.

The However, cocoa with a reduced flavor is still in production not known, although the provision of such cocoa, for example with regard to the combination of natural variations in the Intensity is extremely cheap. Although there are cocoa types that have a reduced flavor potential and / or have reduced astringency, they are not produced consciously. Instead, they are the unintended result of poorly performed treatments and vary considerably in their properties. The bad treatment usually leads also about quality defects, z. B. Development of mold, a strong acid taste and clear off-flavor notes.

The The object of the present invention is therefore to reduce taste or low-flavor cocoa or low-flavor or low-flavor Cocoa available to make, and in providing a process to its controlled production.

According to the invention Task solved by a process first treat the non-fermented cocoa beans destruction the cellular and subcellular Structures are subjected to conditions such that the enzymatic Production of aroma precursors is inhibited, and the cocoa thus obtained is subjected to an oxidation treatment is subjected. The conditions are chosen so that as possible little aroma precursor and / or compounds are formed and other aroma components clearly reduced or complete be eliminated.

On low-tasting or low-flavor cocoa, which can be prepared in different ways is suitable for the production of cocoa products inventive method provided. natural Fluctuations in the aroma intensity of a conventional one Cocoa can can be compensated in a simple and inexpensive manner by this is mixed with a flavorless cocoa according to the invention. So it is now possible additionally to the earlier known aroma intensification too intense taste or Reduce intense aroma without the ratio of fat to non-fat components noticeably shift in cocoa. The invention therefore makes it the first time possible, regardless of more common Fluctuations due to the nature of cocoa beans, cocoa with standardized Provide aroma.

The low-flavor or low-flavor cocoa according to the present invention allows also the production of cocoa products and especially chocolate in a cost effective manner. For many cocoa products, especially in the case of chocolate, are certain Minimum quantities for specifies the cocoa butter and / or total cocoa solids content. For example, § 13 requires the German Cocoa Ordinance of 1975 that quality chocolates at least 26 Wt .-% must contain cocoa butter. To meet such requirements it was therefore necessary to additionally to the aromatic cocoa mass cocoa butter with a neutral flavor to use when chocolate is made according to the state of the art has been. A partial or complete removal of the expensive Cocoa butter in favor of a higher As a result, the cost-effective cocoa mass has not yet been used possible, there an increase always associated with a flavor intensification in the cocoa mass quantity was what caused it to the product characteristics changed. Such changes and in particular an overpowering aroma, however, are from the market not accepted or only accepted to a small degree.

The flavorless cocoa according to the invention can, however, directly increase the Amount of cocoa mass used in different cocoa products, without this the aroma intensity or taste intensity reinforced becomes. According to the invention can therefore the production cost for a whole range of cocoa products, especially chocolate become. This is possible, since the cocoa according to the invention no aroma components or only a few such components contains but also because it is only slightly astringent at the same time and has little bitter taste or no bitter taste at all Has. Further advantages of the invention will become apparent from the following description clear.

The process according to the invention for producing a flavorless cocoa essentially comprises two steps. In the first step, the non-fermented cocoa beans are treated with destruction of the cellular and subcellular structure in order to release their ingredients and to inhibit enzymes which are involved in the formation of aroma precursors and aroma or taste components. In the second step, an oxidation treatment is carried out.

According to the invention non-fermented cocoa beans from freshly harvested pods or fruits always as primary material used. In other words, cocoa beans are used the quickly after the harvest of the surrounding pulp were liberated, with the result that the microbial processes, the usual begin with storage or fermentation of cocoa seeds, as far as possible missing. For example, this is possible through rapid removal of cocoa seeds from healthy pods, preferably within less than 20, especially less than 10 days after of the harvest. The cocoa beans then immediately become bulky freed from the surrounding flesh. For example done by mechanical means supported by washing. It is also possible, the pulp enzymatically or through a combination of mechanical and remove enzymatic processes.

The non-fermented cocoa beans made from raw material according to the invention can be used can be used immediately after removal of the pulp or can be dried first. Drying has the advantage that the cocoa beans then a longer one Storage or processing time have and that the dried beans have a much lower transport volume than the sleeves or fruits. Drying of the beans is guaranteed also to a greater extent that unwanted fermentation, due to adhering pulp residue repressed becomes.

On Drying the cocoa beans can be done according to the procedures known for drying fermented beans (see Fincke, Manual of cocoa products, Springer Verlag, Berlin-Heidelberg-New York 1965, p. 54 et seq.). For example, drying in the sun and one mechanical drying can be used. The drying conditions should be chosen like this be that the native ingredients of the cocoa beans in their original Shape preserved. It should also be ensured that none Off-flavor notes during the cocoa beans to dry.

Drying process, where the water content in the cocoa beans rapidly, d. H. within fewer days or hours, is reduced to the desired value, have proven to be cheap proved. It is advantageous to keep the drying temperature below 50 ° C and preferably at 40 ° C or less to hold. The drying temperature denotes the average temperature of the material to be dried. In this Step should reduce the water content of the cocoa beans to preferably less than 10, better less than 8 and in particular less than 5% by weight be reduced.

If dried, non-fermented cocoa beans as a raw material for the inventive method must be used such beans before further treatment according to the inventive method be treated with water. To do this, the dried non-fermented Cocoa beans suitably in water with a temperature of not more than 70 ° C, preferably 55 ° C or less, especially 45 ° C or less, e.g. B. 40 ° C, incubated until the original Water content (about 30 to 35 wt .-%) essentially restored has been.

The The time it takes to absorb water depends on the previous drying conditions, especially the drying temperature and the temperature during the incubation in water. It was e.g. B. found that drying the beans at elevated Temperature leads to faster water absorption. The same thing applies to an increase the temperature during incubation in water. For example, it has been found that in one Water treatment temperature of 60 ° C necessary for about 20 hours are to the original To reach water content (drying temperature 40 ° C). on the other hand it takes about 40 hours at a drying and water treatment temperature of 40 ° C the original Restore water content. If an increased drying and / or water treatment temperature shortens the duration of treatment, so this is advantageous, but should be considered at the same time be that a higher Water treatment temperature, of course also causes a bigger amount is washed out of substances from the cocoa nibs. The corresponding Parameters for the treatment of the dried, non-fermented beans with water can be set directly by the specialist concerned here become.

Incubation in water is also advantageous when non-dried, non-fermented cocoa beans are used. These cocoa beans are in water for about 10 to 48 hours at a tempe rature below 45 ° C, preferably at 20 to 40 ° C, incubated. The best results were obtained in the temperature range of 35 to 40 ° C for a treatment period of 40 to 48 hours. The cocoa beans absorb additional water as a result of germination. The water content increases, depending on the duration and temperature of the incubation, on the initial value from about 30 to 35% by weight to values above 40% by weight. The water treatment of the dried cocoa beans and the swelling treatment of undried, non-fermented beans favor the subsequent release of vacuole-bound ingredients.

in the Comparison to the corresponding treatment of dried and re-moistened cocoa beans the incubation of live, non-dried, non-fermented cocoa beans in water or hypotonic media for an additional effect. The ingredients are mobilized in live cocoa beans, but are post-mortem Conversions that lead to the formation or change of the aroma potential to lead, avoided. This effect that for the properties of the cocoa according to the invention are advantageous, shows up when the status Vivendi by fulfilling the appropriate treatment conditions (Temperature, treatment, duration, nature of the medium) is. This can be done inter alia by measuring the pH of the homogenized Nibs are examined after incubation. A pH between 6.2 and 6.5 indicates that the Incubation treatment did not cause them to be killed.

at When the cocoa beans are incubated, the pH should not be in the nibs fall below 6.0; here the pH means in the nibs always the pH of homogenized nibs. To achieve this, you should the pH of the aqueous medium, used for incubation are in the range of 4.5 to 7.5. Except Water as such a medium can other watery hypotonic Media and in this particular case aqueous buffer systems, the inorganic or contain organic salts. These buffer systems should be chosen like this be that they the vitality and do not affect the aroma of cocoa beans. citric acid buffer with a low concentration (e.g. 35 mM; pH 5.0-5.5) have proven to be special proven suitable. Low concentration water or buffer with pH values of 5.5 or more, preferably 6.0 or more and suitably between 5.5 and 6.5 should be preferred if pre-dried cocoa beans can be moistened again.

If the cocoa seeds or cocoa beans to remove pulp, Pre-treated for water absorption and swelling are protective measures against unwanted Infections beneficial. These include surface sterilization of the sleeves used or fruits, the aseptic removal of seeds and the use of sterile Water or sterile buffer solutions. Slightly acidic media for the incubation of undried cocoa beans (e.g. pH 5.5) and implementation incubations under conditions that exclude air (e.g. B. vented Media and incubation e.g. B. under nitrogen atmospheres) suppress the Development and metabolism of organisms that affect the aroma of the End products affect could strong. This also applies to the following step according to the invention for destruction the cellular and subcellular Structure and release of the components and inhibitory enzymes. A process in the absence of air has also been successful here proved.

in the next Step, the cocoa beans undergo a treatment in which the subcellular Structure and here in particular the cell membranes and vacuoles in the cells of the cocoa nibs are broken open. Through this treatment in particular, the native precursors - which are present in cell vacuoles - the aroma precursors such as also released lytic enzymes and polyhydroxyphenol, although they do not undergo enzymatic conversion to form aroma precursors or Go through aroma compounds.

The subcellular Structures are made according to the present Invention broken up by placing the cocoa beans in an aqueous medium with increased Temperature and / or treated in the presence of acids.

Around to prevent the formation of aroma compounds as is according to the invention he wishes a precise control of the pH is necessary in this step, to increase the enzyme-catalyzed formation of aroma precursors suppress. It was found that this suppression is successful if the pH is adjusted in this stage so that the for the Formation of the aromatic compounds necessary enzymes on a large scale are inactive. As particularly suitable pH values in the cocoa nibs have been found to be 4.5 or less or 6.0 or more.

If the treatment to destroy the subcellular structures in the cocoa nibs is to be carried out at higher pH values, ie preferably at pH values of 6.0 or more, the approach chosen should be such that the cocoa nibs are in an aqueous medium which has an appropriate pH at one Temperature of 45 ° C or higher. In this step, the duration of the treatment also depends on the selected temperature, whereby higher temperatures naturally lead to a shorter treatment time. Higher treatment temperatures in the range from 50 to 60 ° C. are correspondingly preferred, with good results being achieved in the temperature range from 55 to 60 ° C. The treatment time in this temperature range is around 60 hours.

In order to avoid undesirable microbial metabolisms during the treatment period, it may be advantageous to keep the reaction system as oxygen-free as possible during this treatment. This is conveniently done by treating the sub-cellular structures in a low oxygen atmosphere (e.g. 1% or under O ₂ saturation) or even in an oxygen-free atmosphere, e.g. B. protective gas atmosphere, which consists of inert gases, preferably nitrogen and / or noble gases, is carried out.

The Destruction treatment the subcellular Structures in the cocoa nibs and the simultaneous prevention of one enzymatic formation of aroma precursors can also occur at low pH values, i.e. H. at pH 4.5 or lower, preferably at pH 4.1 to 3.4, can be achieved in the cocoa nibs. To this The cocoa beans are mixed with an aqueous acid solution, if necessary at elevated temperature, treated. In principle you can Both inorganic and organic acids are used, one preference for amphiphiles acids consists. When choosing the acids should be taken into account that they will The aroma of cocoa beans shouldn't affect it, but slightly should penetrate the cocoa nibs. Short chain aliphatic monocarboxylic acids and especially acetic acid have proven to be particularly suitable.

Around the pH in the cocoa beans can be changed quickly by incubation in acid solution both the acid concentration in the medium as well as the quantitative ratio of the acid in the medium to the cocoa beans. The acid concentration should during an absorption of the acid do not fall critically into the cocoa beans and the individual cocoa beans should be in free contact with the medium. For this purpose preferably an at least one 0.1 molar (M) acid solution Medium is used and is a use of a 0.2 to 0.285 M acid solution particularly suitable. The quantitative ratio of cocoa beans (grams Dry matter) to the volume of the medium (ml) should preferably 1: 3, more preferably 1: 5 or more. Acid absorption by cocoa beans can through measures favored that increase the free volume of the medium by individual beans or by moving the cocoa beans and / or the medium.

If amphiphilic acids should be used, the treatment temperature should be at least 20 ° C. The Duration of treatment should also be sufficient to complete acid penetration of cocoa beans. For this purpose have 40 hours or more, preferably 60 hours proved to be particularly effective.

For special good results were obtained using amphiphilic acids and very special of acetic acid reached. It is believed that acetic acid is particularly suitable because they have high fat content due to their hydrophobic properties Can penetrate components in the cocoa beans and biological Membranes can penetrate if the concentration is sufficient is.

As Medium should preferably be diluted acetic acid or an acetic acid buffer be used. This approach has the advantage that if the concentration in the surrounding medium is sufficient, the acetic acid in one gradual concentration gradients the nib tissue from the outside penetrates and that itself the pH during of acid runaway through the cells rapidly from values greater than 6.0 to values of changes less than 4.5. As a result, the enzymatic reactions in the pH range from about 6.0 to 4.5 to form aroma precursors, particularly effective suppressed. Although proteolysis also at pH values run from below 4.5, lead they do not form aroma precursors.

On a particular advantage is that the Acetic acid, that penetrates into the tissue, the destruction of the vital subcellular structure with the result that this Process continues at temperatures of 40 ° C or below. Treatment with acetic acid solutions can therefore at temperatures between 20 ° C and over 60 ° C with particular preference for treatment at 50 ° C over a Period of 60 hours become.

Even in the case of treatment to destroy the subcellular structures at low pH values, ie in particular at pH values of 4.5 or less, it is advantageous to exclude oxygen as much as possible in order to avoid undesired microbial metabolisms. The work therefore suitably takes place in an atmosphere with a low oxygen content or in an oxygen-free atmosphere which, for. B. consists of nitrogen and / or an inert gas. After acid treatment, the acid that has diffused into the cocoa beans is largely removed. For this purpose, the cocoa beans are separated from the acid medium and washed with water. The acid is then extracted from the cocoa nibs in various ways. This can be done, for example, by immersing the cocoa beans in water into which the acid diffuses from the cocoa beans. The water is changed several times to keep the acid concentration low. Alternatively, pure water is bubbled through the batch of cocoa beans. In either case, the acid can be extracted from the cocoa beans within 48 hours or less to such an extent that the pH of the cocoa nibs is 4.9 or more. This treatment for deacidifying the beans should also preferably be carried out in the absence of air.

If acetic acid or another volatile Acid to acid treatment the acid used can also be removed by distillation, preferably in vacuo. For this purpose, the cocoa beans are preferably made from husks freed, the cocoa nibs are ground and then with water, for example in a volume ratio of cocoa mixed to water of 1: 1 or more. This mixture does then repeated distillation or even steam distillation through until the pH of the cocoa reaches the desired value of 4.9 or more has reached.

The Goal of deacidification treatment is to raise the pH of the cocoa nibs to a level where accelerates the enzyme-catalyzed oxidation of the polyhydroxyphenols becomes. In other words, after treatment for disposal the pH of the cocoa nibs generally in the range of 4.5 or more, especially 4.9 or more with special preference for the range of 5.0 or more lying.

It should also be mentioned be that the Cocoa beans can also be perculated in water or with water, though the destruction the subcellular Structures at a higher pH, i.e. H. at a pH of 6 or more.

To a treatment to break the subcellular structures of the cocoa beans the cocoa beans or the crushed cocoa nibs that are in the Case of deacidification can be obtained by distillation, a treatment for oxidation subjected to the polyhydroxyphenols by oxygen. This oxidation treatment causes a change on the one hand the color (browning) and on the other hand oxidation and polymerization of the polyhydroxyphenols, which cause astringency. The result is a cocoa product with achieved at least only low astringent grades.

A Oxidation takes place by bringing the cocoa into contact with a gas that contains oxygen, z. B. with air. All the cocoa beans that still contain water or the cocoa nibs obtained by peeling the cocoa beans were, can be used for this purpose. The cocoa beans or cocoa nibs are preferably used in comminuted or ground form, to accelerate oxygen absorption.

Around one if possible full To achieve oxidation, the oxidation treatment should preferably a pH in which nibs of 4.5 or more are performed, with pH values from about 5.0 to 6.0 are particularly advantageous in practice because oxidation of the polyhydroxyphenols proceeds even faster, when the pH increases. On the one hand, this is due to the fact that the enzymes, which support oxidation of the polyhydroxyphenols, you peak of activity reach at around pH 96.5 and on the other hand is based on the fact that above from pH 7 the polyhydroxyphenols quickly even without enzymatic support can be oxidized. To accelerate and complete the oxidation, polyphenol oxidase can also be added.

A Oxidation is suitably carried out so that air saturated with water z. B. about crushed cocoa nibs into a thin Shift led is repeated or by crushing nibs or continuously be mixed. The necessary treatment time depends on Moisture content in cocoa and its temperature. The treatment time can by change the air temperature and humidity in the cocoa can be varied. The end point can easily be achieved by monitoring the tan or by determining the residual content of mono-, di- and oligomeric polyhydroxyphenols be determined.

temperatures of 60 ° C or less in the material are preferred, with temperatures above room temperature, d. H. of 20 ° C and in this particular case from 30 ° C to 45 ° C are particularly preferred.

Shorter treatment periods at increased Temperature is advantageous in principle because it does not only affect the process as a whole shorten, but also unwanted ones Prevent microbial reactions. In the case of enzymatic browning the polyphenyl oxidase present in the material must be inactivated as a result, excessively high Temperatures still taken into account become.

The cocoa obtained in this way is then dried and freed from shells, ground and in a conventional manner to the corresponding Cocoa products processed. As mentioned at the beginning, is the tasteless Cocoa according to the present Invention for Chocolate making is particularly suitable because it is a substitute for one Cocoa butter immediately can be processed into chocolate products.

The The present invention has now become more detailed through examples explained.

example 1

seed from ripe pods or fruits were mechanically freed from pulp, whereby sterilized Cellulose was used; then the cocoa beans (700 g) for 38 hours at 40 ° C incubated in sterilized water (100 g / 280 ml) in a nitrogen atmosphere. The pH of the homogenized cotylodenes was then 6.7. The cocoa beans were separated from the incubation water, with sterilized Washed water and in sterilized water (100 g / 280 ml) to Breaking up subcellular Structure for one hour at 60 ° C and for 20 hours at 55 ° C in a nitrogen atmosphere incubated. The pH of the homogenized cotylodons was then 6.3. After separation from the incubation water, the cocoa beans were peeled Grind nibs, mix the mass with water (100 g / 200 ml) and concentrated in a rotary evaporator. The resulting wet Bulk was used for the purpose of oxidizing the polyhydroxyphenols in a thin layer in a rotary evaporator under a constant flow of water saturated Air for 5 hours at 40 ° C treated in bulk. The mass was then dried in an air stream at 40 ° C. The mass obtained was then tasted by experienced test persons, it was found that the Bulk only a low cocoa taste with low at the same time had astringent and bitter notes.

Example 2

The elected Approach was similar to that in Example 1, with the difference that non-fermented, dried cocoa beans (550 g) were used as the starting material. For this purpose, seeds of ripe pods were mechanically made from pulp exempted using sterilized cellulose, then at 40 ° C dried. The dried cocoa beans were for the purpose of swelling for 48 hours at 40 ° C incubated in sterilized water in a nitrogen atmosphere (100 g / 360 ml). The pH of the homogenized cotyledons was then 6.6. The cocoa beans were then washed with sterilized water and used for the purpose of Breaking open subcellular Structures for one hour at 60 ° C and then for 17 hours at 55 ° C incubated in sterilized water (100 g / 360 ml) in a nitrogen atmosphere. The pH of the homogenized cotyledons was then 6.5. After disconnection the cocoa beans were peeled from the incubation water Grind nibs, mix the mass with water (100 g / 200 ml) and concentrated in the rotary evaporator. The resulting wet mass was used for the purpose of oxidizing the polyhydroxyphenols in a thin layer in a rotary evaporator saturated with water under a constant current Air at 40 ° C for 5 hours treated in bulk. The mass was then dried in an air stream at 40 ° C. The cocoa mass obtained differed from a sensory point of view not from the example 1.

Example 3

The cocoa seeds (1100 g, corresponding to 550 cocoa beans) were removed directly from fresh ripe pods under aseptic conditions and washed with sterilized water. They were then prepared for one hour at 23 ° C., then for 27 hours at 40 ° C. in a nitrogen atmosphere in 1.5 l of sterilized medium (NaOH / citrate buffer, 35 mM, pH 5.5) in the presence of 0.2% pectinase ( from mold) incubated. The pH of the homogenized cotyledons was then 6.3. After removal of the medium and washing in sterilized water, the cocoa beans were incubated in 1.5 l of sterilized aqueous acetic acid solution (0.2 M) for 66 hours at 50 ° C. in a nitrogen atmosphere. The pH of the homogenized cotyledons was then 4.0. The cocoa beans were then washed repeatedly with water until the pH of the mass was 4.7, then peeled and ground. The mass was mixed with water (200 ml / 100 g mass) and the water was stripped off in a rotary evaporator at 40 ° C. The resulting wet mass was treated to oxidize the polyhydroxyphenols in a thin layer on a rotary evaporator under a constant air flow saturated with water for 5 hours at 40 ° C. The mass was then ge in an air stream at 40 ° C. dries. The mass obtained in this way was tasted by experienced test persons, whereby it was found that the mass had only a slight cocoa taste with at the same time low astringent and bitter notes.

Example 4

Based on the following recipes, milk chocolate became more conventional Way produced.

At the Testing by experienced sensory testers was not significant Difference found between the sample and the reference, however there was a clear difference between samples 1 and 2, sample 2 being a significantly higher one Has cocoa flavor.

Claims (16)

Process for producing a tasteless Cocoa from non-fermented Cocoa beans, comprising the following steps: - To treat the cocoa beans under destruction the cellular and subcellular Structures and - oxidation treatment. The method of claim 1, wherein the pH is in the cocoa tips 4.5 or less or 6.0 or more in the first step to destroy the cellular and subcellular Structures. A method according to claim 1 or claim 2, wherein the temperature 20 to 70 ° C in the first step to destruction the cellular and subcellular Structures. A method according to any one of the preceding claims, wherein non-dried, non-fermented cocoa beans are used as the raw material, with the beans undergoing swelling treatment before the first step destruction the cellular and subcellular Structures. Method according to one of claims 1 to 3, wherein dried, non-fermented cocoa beans undergoing water treatment the first step to destruction the cellular and subcellular Enter structures, are used as starting material. A method according to any one of the preceding claims, wherein the cocoa beans with a watery one Acetic acid solution in the first step to destruction the cellular and subcellular Structures are dealt with. The method of claim 5, wherein at least 3 ml of one at least 0.1 molar acetic acid solution per gram Cocoa beans can be used in terms of dry weight. Method according to one of claims 6 or 7, wherein according to the Incubate the acetic acid from cocoa beans by adding water or by distillation Will get removed. Method according to one of the preceding claims wherein the cocoa beans are peeled off before the oxidation treatment and / or be crushed. Flavorless cocoa, obtainable by the process like defined in one of the preceding claims. Flavorless cocoa mass, obtainable by grinding the flavorless Cocoa according to claim 10. Flavorless cocoa powder, obtainable by separating the fat components of flavorless cocoa according to claim 10 or flavorless Cocoa mass according to claim 11. Chocolate with a tasteless cocoa mass according to claim 11. Cocoa blend, including low-flavor cocoa mass according to claim 11 and at least one other cocoa component. Use of a flavorless cocoa mass Claim 11 in cocoa products. Use according to claim 15, wherein the cocoa products Chocolate products are.